Desserts
This Hershey's chocolate chocolate cake recipe delivers the ultimate triple-layered decadence—rich, fudgy, and fluffy in every bite. The secret lies in using both melted Hershey's chocolate bars and chocolate chips throughout, creating layers of flavor that rival any bakery.
I've perfected this recipe over years of testing, ensuring each slice delivers that signature Hershey's taste without being overly dense.
The cake's magic comes from a precise balance of ingredients: cocoa powder, melted chocolate, and buttermilk create the ideal texture—moist yet sturdy enough to hold three layers. Baking at 350°F for 30-35 minutes per layer ensures even cooking without drying out, while a simple chocolate buttercream ties everything together.
This isn't just dessert; it's an experience that transforms any occasion into something special.
What you'll end up with is a towering cake with crisp edges, a velvety crumb, and pockets of melted chocolate in every forkful. The contrast between the dense, fudgy layers and the light buttercream is what makes this recipe truly unforgettable.
Each slice is packed with that familiar Hershey's flavor, making it a crowd-pleaser that disappears faster than you can say "second helping."
Serve it warm with vanilla ice cream or dusted with powdered sugar for a classic touch. Perfect for birthdays, holidays, or whenever you crave a chocolate fix that feels like a hug. Let's get baking—your taste buds will thank you.
Ingredients for hershey's chocolate chocolate cake
Twelve ingredients. Three layers. One unforgettable chocolate experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | Melted for cake layers |
| Hershey's Semi-Sweet Chocolate Chips 🍫 | 2 cups | For fudgy pockets |
| All-Purpose Flour 🌾 | 3 cups | Sifted for smooth batter |
| Granulated Sugar 🍚 | 2 ½ cups | Light brown preferred |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, full-fat |
| Large Eggs 🥚 | 4 whole | Room temperature, separated |
| Cocoa Powder 🍫 | ¾ cup | Dutch-processed preferred |
| Buttermilk 🥛 | 1 cup | Fresh, not powdered |
| Baking Soda 🍃 | 1 tsp | Pure, not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌿 | 2 tsp | Pure, no alcohol |
| Powdered Sugar 🍚 | 4 cups | For buttercream |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Cold, full-fat |
| Unsweetened Chocolate 🍫 | 4 oz | Shaved for buttercream |
The Hershey's chocolate bars are non-negotiable here—Hershey's Milk Chocolate specifically. Trader Joe's or any grocery store sells them in bulk, but check the expiration date. Freshness matters for that signature Hershey's flavor. I always grab an extra bar for emergencies. The chocolate chips? Hershey's Semi-Sweet again, not the store brand—they just don't have the same depth of flavor. For the butter, Land O'Lakes or Plugrá are my go-tos, but any full-fat, unsalted butter will work. Room temperature is key—press the butter with your finger to test. If it leaves an indentation, it's ready.
No Hershey's chocolate bars? Ghirardelli squares in a pinch, but you'll lose that iconic taste. The cocoa powder can be swapped for Nestlé Quaker Hot Cocoa Mix (it's basically the same thing), but Dutch-processed gives a smoother texture. For the buttercream, powdered sugar from Domino is my secret—it dissolves better than the store brand. The heavy whipping cream needs to be cold, so pop it in the freezer for 15 minutes before whipping. And if you're feeling fancy, add a splash of vanilla bean paste to the buttercream for extra depth.
This cake keeps beautifully—3 days at room temperature covered with plastic wrap, or 1 week in the fridge for maximum fudginess. Freeze the layers separately for up to 3 months if you're prepping ahead. The buttercream can be made a day in advance and stored in the fridge, just whip it back up before assembling. I always make a double batch because it disappears faster than the cake itself. Trust me on this—leftovers are inevitable, and they're just as good the next day.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to cream butter and sugar—just melt the chocolate bars with butter, mix in the flour, and fold in those chocolate chips. The batter’s thick but forgiving, so no overmixing or stressing over lumps.
- Double Chocolate Bliss: That first bite? Rich, fudgy, and just sweet enough thanks to the Hershey’s bars and chips melting together. The texture’s dense but moist—no dry crumbs here, just pure, unapologetic chocolate satisfaction.
- Birthday Party Ready: Honestly, this cake feels fancy enough for a celebration but takes less than an hour. Add a quick whipped cream swirl or sprinkle of sea salt, and suddenly you’ve got a showstopper that’s actually easy to pull off.
- Budget-Friendly Indulgence: I make this all the time because it’s cheap to feed a crowd—Hershey’s bars and chips are pantry staples, and the ingredients stretch far. Leftovers? Even better. I’ll slice it up for breakfast the next day and no one questions it.
Step-by-Step instructions for triple-layered chocolate cake
Here's how to assemble this decadent dessert with rich layers and velvety frosting.
Melt Chocolate for Cake Layers
Line three 8-inch round cake pans with parchment paper, then generously grease them with butter. Chop the 8 oz Hershey's Milk Chocolate Bars into small pieces and place them in a heatproof bowl. Set this bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate melts completely and becomes smooth. Remove from heat and let cool slightly—it should be warm but not hot to the touch.
In a separate bowl, whisk together the 3 cups All-Purpose Flour, 0.75 cup Cocoa Powder, 1 tsp Baking Soda, and 0.5 tsp Salt. Sift this mixture into the melted chocolate, then stir in the 2.5 cups Granulated Sugar and 2 tsp Vanilla Extract until fully combined. Let this batter cool for 10 minutes—this prevents steam from forming in the oven and ensures even baking.
Prepare Fudgy Chocolate Pockets
Preheat your oven to 350°F. In a microwave-safe bowl, melt the 2 cups Hershey's Semi-Sweet Chocolate Chips in 30-second intervals, stirring between each interval until fully melted. Let cool for 5 minutes until it reaches a spreadable consistency. Line a baking sheet with parchment paper and spoon small dollops of melted chocolate onto the sheet, spacing them about 2 inches apart. Use a fork to spread each dollop into a thin, round shape—about 1-inch in diameter. Place the baking sheet in the freezer for 15 minutes to firm up.
While the chocolate pockets chill, separate the 4 whole Large Eggs, placing the yolks in one bowl and whites in another. In a separate bowl, beat the 1.5 cups Unsalted Butter until light and fluffy. Gradually add the 1 cup Buttermilk while mixing, then incorporate the egg yolks one at a time. Fold in the cooled chocolate batter from Step 1 until just combined. The batter should be thick but pourable.
Bake the Cake Layers and Chocolate Pockets
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, bake the chocolate pockets in the preheated oven for 8-10 minutes—they should be set but still slightly soft. Let them cool completely before using.
Once fully cooled, place one cake layer on a plate and spread a thin layer of the melted chocolate from Step 2. Top with a layer of chocolate pockets, then repeat with the remaining cake layers and chocolate. This creates the signature fudgy pockets between each moist cake layer.
Prepare the Buttercream Frosting
In a medium bowl, beat the 1.5 cups Heavy Whipping Cream until soft peaks form. Gradually add the 4 cups Powdered Sugar while beating on medium speed until smooth. Add the 2 tsp Vanilla Extract and mix until fully incorporated. In a separate bowl, melt the 4 oz Unsweetened Chocolate over low heat, then let cool slightly. Fold the melted chocolate into the buttercream until fully combined and smooth.
Spread a generous layer of buttercream over the top and sides of the cake, then pipe additional buttercream around the edges for a polished finish. Chill the cake in the refrigerator for 30 minutes before serving to allow the frosting to set. This ensures clean slices and prevents melting during serving.
Pro Tips For Making Hershey'S Chocolate Chocolate Cake
- MELT CHOCOLATE LOW AND SLOW: I learned this the hard way—dumping chopped Hershey’s bars into hot butter is a recipe for seizing. Instead, melt the chocolate and butter together over barely simmering water (double boiler or heatproof bowl over a saucepan) and stir until smooth. If you rush it, you’ll end up with grainy streaks in your batter that ruin the texture.
- CHOP CHOCOLATE UNIFORMLY: Skip the food processor for this one—it turns chocolate into a paste. Use a sharp knife and cut the Hershey’s bars into tiny, even pieces (about ¼-inch cubes). The semi-sweet chips stay whole, but the bars need to dissolve completely. Uneven chunks? They’ll sink to the bottom of your cake like little lead weights.
- DON’T OVERMIX THE BATTER: This is the thing that matters most. Once you fold in the flour mixture, stop after 2-3 strokes—just until combined. Overmixing develops gluten, and your cake will turn dense instead of light and fudgy. I know, I know, but trust the process.
- USE ROOM-TEMPERATURE BUTTER: Cold butter from the fridge won’t emulsify properly, and your cake will end up dry or greasy. Take the butter out 30 minutes before you start, or microwave it for 10 seconds if you’re in a hurry. The goal is soft but not melted—press a finger into it; if it leaves a slight indent, you’re good.
Make-ahead tips for leftovers
Pre-Bake Prep
Assemble all your ingredients the night before to save time. I always measure out the Hershey's chocolate bars and chocolate chips first, then store them in separate airtight containers.
Pre-sift the flour and cocoa powder together into a bowl with the baking soda and salt—this prevents lumps and makes morning mixing smoother. Keep the butter and eggs at room temperature overnight in a warm spot like the oven with the light on. 🌟
Layer Assembly Timeline
Bake just two cake layers the day you plan to serve, then refrigerate the third layer wrapped in plastic. This keeps the cake fresh while allowing you to assemble it at the last minute.
The chocolate pockets can be made 2 days ahead—store them between parchment paper in an airtight container at room temperature. The buttercream stays stable for 3 days refrigerated, so whip it up the morning of assembly. 💫
Frosting Shortcut
Make your buttercream 1 day ahead and store it in the fridge. When ready to assemble, simply whip it with a hand mixer for 2-3 minutes until smooth and fluffy.
For extra richness, melt 2 oz extra chocolate and fold it in right before spreading. This ensures the frosting has that perfect Hershey's flavor without being overly sweet. ✨
Serving Prep
Chill the assembled cake for 30 minutes before slicing to maintain clean cuts. Use a serrated knife warmed under hot water and wipe it clean between slices. For presentation, dust the top with powdered sugar or add chocolate shavings.
Serve with a side of vanilla ice cream or a scoop of Hershey's Ice Cream for the full experience. 🍫
Freezing Full Cake
If you need to freeze the fully assembled cake, wrap it tightly in plastic wrap followed by aluminum foil. Label with the date and freeze for up to 1 month.
Thaw in the fridge overnight, then bring to room temperature before serving. The texture remains moist, though the frosting may soften slightly—just re-chill for 10 minutes before slicing. 🧊
Nutrition facts
Frequently asked questions
Can I substitute Hershey's chocolate with another brand?
The recipe is designed specifically for Hershey's Milk Chocolate Bars and Semi-Sweet Chocolate Chips to achieve that signature flavor. While you can use Ghirardelli squares in a pinch, the texture and taste won't be identical. For the best results, stick to Hershey's—it's what makes this cake truly special.
Why does the cake need to cool completely before frosting?
Allowing the cake layers to cool completely prevents the buttercream from melting and sliding off. Warm cake layers also cause the frosting to soften too quickly, making it difficult to pipe clean edges. Chilling the cake for 30 minutes ensures clean slices and a polished finish.
How do I fix dry cake layers?
Dry cake layers usually happen when overbaked or when the oven isn't calibrated. For future attempts, check for doneness at 25 minutes and remove when a toothpick comes out with moist crumbs. If it's already dry, brush the layers with a simple syrup (equal parts sugar and water, heated) before frosting. This adds moisture without altering the flavor.
Can I make this cake in a different pan size?
Yes, but adjust baking times accordingly. For 9-inch pans, reduce baking time by 3-5 minutes per layer, and for 6-inch pans, increase by 5-7 minutes. Always use the same number of layers to maintain the recipe's balance. The key is to ensure the center is fully set but still moist.
What's the best way to store leftovers?
Cover the cake tightly with plastic wrap and store at room temperature for 3 days or refrigerate for 1 week for maximum freshness. For longer storage, freeze the fully assembled cake (wrapped in plastic and foil) for up to 1 month